Food Safety Self-Inspection Checklist
This health and safety compliance checklist is a tool you can use to reinforce best practices and help you comply with safety regulations. Performing regular inspections using safety checklist templates prevents accidents at work, and will help protect your business during an inspection.
MaintainX
07/23/2022
Food Safety Self-Inspection Checklist
This health and safety compliance checklist is a tool you can use to reinforce best practices and help you comply with safety regulations. Performing regular inspections using safety checklist templates prevents accidents at work, and will help protect your business during an inspection.
Date Conducted:
Name of Establishment/Address:
Name of the Members:
EMPLOYEE/CUSTOMER ILLNESS
All employees are trained as required on our Employee Illness Policy.
All employees have signed an Employee Illness Reporting Agreement and forms are kept on-site.
Ill employees are excluded or restricted as required.
Reports of ill employees are made, as required, to Brown-Nicollet Environmental Health and are entered onto Employee Illness Log as reported to Person In Charge.
All customer complaints of illness are addressed by CFM or PIC and reportedimmediately as required.
EMPLOYEE BEHAVIORS
All employees are trained on proper handwashing.
Handwashing is monitored.
Eating, drinking, or tobacco use is restricted in food areas.
Bare hand contact with ready-to-eat and ready-to-serve food items is restricted.
Facilities and supplies are adequate for proper handwashing.
Adequate supply of gloves is available to all employees.
FOOD SUPPLY
Food is purchased from approved suppliers/no home prepared food
Food is received at proper temperatures. Monitor receiving temperatures and logas required.
Food items received are inspected, segregated and damaged food are discarded orreturned.
Itemized supplier records are maintained onsite, so they are readily available.
PROTECTION of FOOD from CROSS-CONTAMINATION
Food items are stored properly to protect from cross-contamination, in coolers, and food storage areas.
All food contact surfaces are properly sanitized between uses; including dishes and utensils, food prep tables and preparation sinks.
Sanitizer effectiveness has been tested or monitored and recorded on logs as required.
Proper scoops are available for service of ice and food, and they are stored properly.
FOOD PROTECTION
Thermometers are calibrated on a regular basis according to manufacturer’s specifications.
Final cooked temperatures of menu items are monitored and recorded as required.
All hot holding temperatures are maintained, monitored and recorded as required.
All cold holding temperatures are maintained, monitored and recorded as required.
Potentially hazardous food items are properly date marked and disposed of if datehas expired.
OBSERVATION:
CHEMICAL STORAGE
Toxic chemicals are properly labeled, stored and used in order to prevent cross-contamination of food products and equipment.
Employees are properly trained on proper use of chemicals.
PHYSICAL FACILITIES
All physical facilities are clean and maintained clean.
Safe potable water supply is available and protected from back-flow or back siphonage.
Hot and cold water are available at all locations in the facility.
Deter insects, rodents or animals from facility.
Unauthorized persons are restricted from food preparation and storage areas.
OTHER:
TEMS REQUIRING IMMEDIATE ATTENTION (NOTE ITEM #): This section refer to action to be taken for all items that are not met on the standard during inspection.
Source: MaintainX (Community Member)